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tams676

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tams676 Newbie
tams676
Posted

I have been gluten free since December of 2011. My mom is celiac and i am also, so i knew quite a bit about what i could and couldnt eat. I have had problems with eating any bread or bread type foods since April. Each time i try with in a few hours (2 or less) the food has completely gone thru me. I am so confused as to what to do or why this is happening. I am very very careful about what i eat. As my dr said i need to read every label, which i do. Please give me some advice.

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rosetapper23 Explorer
rosetapper23
Posted

It could be that you're sensitive to soy or one of the gums used in gluten-free baked goods (xanthan gum and guar gum)....or, alternatively, you may be sensitive to one of the gluten-free grains used in baked goods.

eatmeat4good Enthusiast
eatmeat4good
Posted

I did about 4 strict months on Paleo/Primal where all you eat is meat, veggies, fruit, nuts, eggs and some dairy. Around my birthday I started cheating and eating icecream with gluten free brownies to "celebrate". Then I started adding some gluten free bread. It's been about a month of "experimenting" with gluten free products and I can honestly say I feel like crap. I don't think I can handle grains. It sucks cause I didn't really wanna do the Paleo thing the rest of my life, but I have got to tell you that I felt better than I ever have in my life. No chance of cross contamination except in sourcing the nuts on the Paleo/Primal diet. Now, I crave breads and sugar and think about treats all the time. I didn't do this when I was strictly Paleo. I was wondering myself if there are people who can't do any grains at all. I'm starting to think I am one of them. Ugh.

Try eliminating the gluten free breads entirely for a while and then try it again. I'm having the same reactions with gluten free crackers, desserts or breads. I am considering it may have been preservatives or as Rosetapper said maybe it's xanthan gum etc. I know I can't do soy. It makes me swell. Or maybe I'm one of those who just can't do many carbs at all. The more I eat grain, the more I want to eat grain. But when I ate meat and veggies I was fine as soon as I was full and no digestive problems or stomach aches at all. I'm sitting here with a tummy ache and regretting the crackers I ate today. Seems whatever the amount is...even small amounts...I can't deal with it physically. I hate feeling like crap. I guess I don't have any answers for you but have the same questions. Just wanted you to know you are not alone. Wow. This disease is such a challenge...you never know whether it was gluten or another food intolerance. I'm 2 years into it and still figuring things out. All I know is that when I was completely "against the grain" my body loved me for it. I wonder if others are like us too? I'm sure they are....that is why Paleo/Primal is so popular. If you are not familiar with it, Mark's Daily Apple is a good resource to read up on how to do it. I think Rosetapper does it too if I remember correctly!? Am I right Rose? ;)

Anyway, just trial yourself off grain for a few weeks then test again. That is going to be my approach. Also enzymes and probiotics might help you digest the grains. Try using them and see if it helps. Doesn't work for me...I still feel bad on grain with enzymes and probiotics...but when I ate meat and veg and took them...it was wonderful.

Hope this helps you. Sorry you feel ucky.

GFinDC Veteran
GFinDC
Posted

I have been gluten free since December of 2011. My mom is celiac and i am also, so i knew quite a bit about what i could and couldnt eat. I have had problems with eating any bread or bread type foods since April. Each time i try with in a few hours (2 or less) the food has completely gone thru me. I am so confused as to what to do or why this is happening. I am very very careful about what i eat. As my dr said i need to read every label, which i do. Please give me some advice.

OK, advice then. Cut the labels off all the packages and tape them in a note pad. Look them over and write down all the common ingredients of the ones that make you sick. One or more of those common ingredients is affecting your digestion. You can stop all the baked goods for a few weeks. Then trial the common ingredients one at a time for 3 days running. If zanthan gum is question mark then get some zanthan gum and mix it in some rice and eat it. You could leave the zanthan gum for last as it is harder to find and may be expensive. It would be cheaper and easier to trial things like potato starch, soy, or milk at the beginning. Don't stop after finding one troublesome ingredient though. Keep going until you have trialed all of them one at a time. With your reactions being so clear it shouldn't be too hard to identify the problem item/items.

If it turns out to be potato starch you may have a problem with other nightshades also, like tomato and peppers and eggplant.

~**caselynn**~ Enthusiast
~**caselynn**~
Posted

OK, advice then. Cut the labels off all the packages and tape them in a note pad. Look them over and write down all the common ingredients of the ones that make you sick. One or more of those common ingredients is affecting your digestion. You can stop all the baked goods for a few weeks. Then trial the common ingredients one at a time for 3 days running. If zanthan gum is question mark then get some zanthan gum and mix it in some rice and eat it. You could leave the zanthan gum for last as it is harder to find and may be expensive. It would be cheaper and easier to trial things like potato starch, soy, or milk at the beginning. Don't stop after finding one troublesome ingredient though. Keep going until you have trialed all of them one at a time. With your reactions being so clear it shouldn't be too hard to identify the problem item/items.

If it turns out to be potato starch you may have a problem with other nightshades also, like tomato and peppers and eggplant.

Great advice, once the problem ingredient is narrowed down it can be eliminated. Good luck!!

mommida Enthusiast
mommida
Posted

Keep in mind that some reactions to food(S) or airborn allergens can last 12 days.

  • 1 month later...
cap6 Enthusiast
cap6
Posted

OK, advice then. Cut the labels off all the packages and tape them in a note pad. Look them over and write down all the common ingredients of the ones that make you sick. One or more of those common ingredients is affecting your digestion. You can stop all the baked goods for a few weeks. Then trial the common ingredients one at a time for 3 days running. If zanthan gum is question mark then get some zanthan gum and mix it in some rice and eat it. You could leave the zanthan gum for last as it is harder to find and may be expensive. It would be cheaper and easier to trial things like potato starch, soy, or milk at the beginning. Don't stop after finding one troublesome ingredient though. Keep going until you have trialed all of them one at a time. With your reactions being so clear it shouldn't be too hard to identify the problem item/items.

If it turns out to be potato starch you may have a problem with other nightshades also, like tomato and peppers and eggplant.

Excellent suggestion! Easier than a daily food diary

I haven' had a problem with breads until recently. Las couiple of months I have noticed that if I have bread for lunch (or gluten-free pizza etc) a coiple of hours later I have a major blood sugar crash...shaky, clammy. Like an overload of carbs or something. Funny how our guts change as we heal/

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txplowgirl Enthusiast
txplowgirl
Posted

Just because it says gluten free dosen't mean it is. It still has trace gluten in it. Under 5 PPM. You may be supersensitive and reacting to that trace of it.

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    • captaincrab55
      Finding gluten free ingredients

      By captaincrab55 · Posted

      Imemsm, Most of us have experienced discontinued, not currently available or products that suddenly become seasonal.   My biggest fear about relocating from Maryland to Florida 5 years ago, was being able to find gluten-free foods that fit my restricted diet.  I soon found out that the Win Dixie and Publix supper markets actually has 99% of their gluten-free foods tagged, next to the price.  The gluten-free tags opened up a  lot of foods that aren't actually marked gluten-free by the manufacture.  Now I only need to check for my other dietary restrictions.  Where my son lives in New Hartford, New York there's a Hannaford Supermarket that also has a gluten-free tag next to the price tag.  Hopefully you can locate a Supermarket within a reasonable travel distance that you can learn what foods to check out at a Supermarket close to you.  I have dermatitis herpetiformis too and I'm very sensitive to gluten and the three stores I named were very gluten-free friendly.  Good Luck 
    • rei.b
      High DGP-A with normal IGA

      By rei.b · Posted

      Okay well the info about TTG-A actually makes a lot of sense and I wish the PA had explained that to me. But yes, I would assume I would have intestinal damage from eating a lot of gluten for 32 years while having all these symptoms. As far as avoiding gluten foods - I was definitely not doing that. Bread, pasta, quesadillas (with flour tortillas) and crackers are my 4 favorite foods and I ate at least one of those things multiple times a day e.g. breakfast with eggs and toast, a cheese quesadilla for lunch, and pasta for dinner, and crackers and cheese as a before bed snack. I'm not even kidding.  I'm not really big on sugar, so I don't really do sweets. I don't have any of those conditions.  I am not sure if I have the genes or not. When the geneticist did my genetic testing for EDS this year, I didn't think to ask for him to request the celiac genes so they didn't test for them, unfortunately.  I guess another expectation I had is  that if gluten was the issue, the gluten-free diet would make me feel better, and I'm 3 months in and that hasn't been the case. I am being very careful and reading every label because I didn't want to screw this up and have to do gluten-free for longer than necessary if I end up not having celiac. I'm literally checking everything, even tea and anything else prepacked like caramel dip. Honestly its making me anxious 😅
    • knitty kitty
      High DGP-A with normal IGA

      By knitty kitty · Posted

      So you're saying that you think you should have severe intestinal damage since you've had the symptoms so long?   DGP IgG antibodies are produced in response to a partial gluten molecule.  This is different than what tissue transglutaminase antibodies are  produced in response to.   TTg IgA antibodies are produced in the intestines in response to gluten.  The tTg IgA antibodies attack our own cells because a structural component in our cell membranes resembles a part of gluten.  There's a correlation between the level of intestinal damage with the level of tTg antibodies produced.  You are not producing a high number of tTg IgA antibodies, so your level of tissue damage in your intestines is not very bad.  Be thankful.   There may be reasons why you are not producing a high quantity of tTg IgA antibodies.  Consuming ten grams or more of gluten a day for two weeks to two months before blood tests are done is required to get sufficient antibody production and damage to the intestines.  Some undiagnosed people tend to subconsciously avoid lots of gluten.  Cookies and cakes do not contain as much gluten as artisan breads and thick chewy pizza crust.  Anemia, diabetes and thiamine deficiency can affect IgA antibody production as well.   Do you carry genes for Celiac?  They frequently go along with EDS.
    • rei.b
      High DGP-A with normal IGA

      By rei.b · Posted

      I was tested for celiac at the same time, so I wasn't taking naltrexone yet. I say that, because I don't. The endoscopy showed some mild inflammation but was inconclusive as to celiac disease. They took several biopsies and that's all that was shown. I was not given a Marsh score.
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      High DGP-A with normal IGA

      By knitty kitty · Posted

      Food and environmental allergies involve IgE antibodies.  IgE antibodies provoke histamine release from mast cells.   Celiac disease is not always visible to the naked eye during endoscopy.  Much of the damage is microscopic and patchy or out of reach of the scope.  Did they take any biopsies of your small intestine for a pathologist to examine?  Were you given a Marsh score? Why do you say you "don't have intestinal damage to correlate with lifelong undiagnosed celiac disease"?   Just curious.  
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